Farm Friday—Grilled Pesto Pizza

Greetings,

Earlier this week, the OEC coordinator and I were reminiscing about last year’s Community Engagement OA that helped control weeds and make grilled pizza at the Farm. The Farm’s outdoor kitchen has no oven, but it does have a grill! Over the years, we have adapted many recipes to work on our grill, and grilled pizza has become a staple. Check out the recipe below so you can bring a slice of the Farm to your home.

Ingredients:

• 1 ball of pizza dough, store-bought or homemade
• Cheese or plant-based substitute, preferably mozzarella, ricotta, and/or parmesan
• Herbs and/or sliced vegetables; whatever is in season!
• Pesto:
  • 2 cups basil, carrot greens, nettle, spinach or arugula; whatever is in season!
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil
  • 1/4 cup pine nuts, walnuts, or sunflower seeds
  • 4 cloves of garlic
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Instructions:

1. Make the pesto: In a blender or food processor, pulse nuts and garlic several times; scrape sides down with a spoon or spatula.  Add nutritional yeast, salt, and pepper and pulse until mixed.  Gradually add greens, repeatedly pulsing and scraping down the sides.  While the blender is running, slowly add the olive oil.  Occasionally stop to scrape down the sides of the food processor.  Taste and add salt, pepper, garlic, or nutritional yeast as needed.
2. Heat the grill: Heat the grill to approximately 450°F.
3. Have ingredients and tools nearby: In addition to your pizza toppings, you will need a pair of long metal tongs or a large spatula and a large cutting board.
4. Stretch your dough: Working quickly, stretch your dough until it is quite thin but not ripped.  While it can be nice to try to make a circle, more often than not, our grilled pizzas are not very round!
5. Grill one side of the pizza: Open the lid and place the dough onto the grill.  Close the lid and let it cook for 3–5 minutes.  Use the tongs or spatula to periodically lift and check the dough. You want some grill marks on it; it should be just set but not burnt.
6. Top the pizza: Using tongs or a spatula, take the dough off of the grill. Flip the dough over so the cooked side is facing up.  Top the cooked side; spread the pesto, cheese, and whatever other toppings you’d like to add.
7. Cook the pizza: Return the pizza to the grill and close the lid so the underside can cook and the cheese can melt.  After about 3–5 minutes, lift the edges periodically to check the dough.
8. Remove the finished pizza: Use the tongs or spatula to move the pizza from the grill to the cutting board.  Slice and serve!

Keep in mind:  Every grill is different, so be sure to keep a close eye on your pizza to make sure it doesn’t burn.  And if your grill isn’t as hot, be patient!  Wait until the dough is cooked before removing it from the grill—the pizza is not quite as tasty raw!

Best,
Kate